Willesee Healthcare Newsletter No.2 August 2014


Hi There,

Welcome to Willesee Healthcare newsletter for August!
As you all have noticed our weather in Sydney lately Spring is creeping in quickly so today we have some inspiring recipes that allow healthier salads giving us all great enzymes and nutrients in their raw form such as the raw cauliflower tabouli and guacamole, our theme this week is better skin for summer!

Getting rid of acne and the winter dry skin.

Remember the skin on the outside often shows us what our poor internal skin may look like on the inside of the small intestine. If you have had more acne, eczema and dry skin listen to your body and realize that maybe its time to do a detox cleanse and help your body detoxify what it has been holding and allow it to absorb the nutrients it is needing.

Cleansing with green juice is a great detox plan, reducing sugar in diet that has been feeding acne and bacteria, and then nourishing with foods rich in beta-carotene, minerals and essential fatty acids.
Do you want to feel better and have healthier skin before summer comes?

Dr. Larissa Govender wrote up a great detox plan that is all about skin care so you might want to follow this Link and take on a serious plan to prepare your skin to be rid of acne and moisturized for summer coming!

My guacamole recipe might inspire you to add the essential fatty acids from avocado!

This Months Recipes

Raw Cauliflower Tabouli


4 cups chopped cauliflower florets (1 large head of cauliflower without the stalks)
1 punnet cherry tomatoes quartered
1 cup (about 1 large) cucumber finely chopped after seeds scooped out
3 cups finely chopped flat-leaf continental parsley (3 large bunches)
1/3 cup finely chopped fresh mint depending on preference
1 Spanish onion diced
1/2 cup cold pressed extra virgin olive oil
1/4 cup fresh lemon juice
1 tsp. Celtic sea salt or more to taste
Pulse cauliflower in your food processor until the consistency of couscous.
Quarter the cherry tomatoes,
Peel the cucumber, halve, scoop out seeds with a spoon, and then finely dice.
Combine chopped parsley, mint, and onion with the chopped cauliflower, tomatoes and cucumber in a large salad bowl.
Add olive oil, lemon juice, and sea salt. Combine well.
Taste and adjust seasoning if desired.
Cover and refrigerate until ready to serve.


2 Avocadoes
½ cup lime juice
3 garlic cloves
½ teaspoon dried chilli
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
A pinch of Himalayan salt


Scoop avocadoes into the food processor or blender, add juice of 1-2 limes, crush the garlic and add.
Pulse, then add the chilli, salt, apple cider vinegar and maple syrup, I always taste as I go to check the sweetness to tang from vinegar to make your perfect balance to taste.

If you enjoyed this Newsletter, get email updates (it's free).

Enter your Name & Email